High pressure (HP) treatment has emerged as a novel, additive-free food preservation
technology. It has been scientifically and commercially proven that HP can produce …

Brassicaceae vegetables are considered to be a staple food in many areas all over the
world. Brassica species are not only known for their high fat and protein contents for human …

High pressure (HP) technology could maintain food quality attributes such as colour, flavour
and nutritional values due to its limited effects on covalent bonds. Under pressure,(bio) …

Despite the recommendations of international health organizations and scientific research
carried out around the world, consumers do not take in sufficient quantities of healthy fruit …

Folates play a key role in human one‐carbon metabolism and are provided by food. It is well
established that folates are beneficial in the prevention of neural tube defects and …

The term folate (vitamin B9) refers to a group of water-soluble compounds that are
nutritionally essential for the support of optimal human health and development. Folates …

It has been shown that thermal processing of tomatoes and sweet corn results in increased
antioxidant activities despite the loss of vitamin C. Until now, it is unclear whether this …

Folates are of paramount importance in one-carbon metabolism of most organisms. Plants
and microorganisms are able to synthesize folates de novo, making them the main dietary …

Four vitamins were analyzed in several fruit and vegetable commodities to evaluate the
differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β …

Background Prospective cohort studies have shown that high fruit and vegetable
consumption is inversely associated with coronary heart disease (CHD). Whether food …